CLASSIC VICTORIA SANDWICH RECIPE
The
perfect party cake, a Victoria sponge is a traditional bake everyone will love.
Makes an easy wedding cake too.
Total
Time : 30 mins plus cooling
Servings : cut into 10 slices
INGREDIENTS
·
200g
caster sugar
·
200g
softened butter
·
4
eggs, beaten
·
200g
self-raising flour
·
1
tsp baking powder
·
2
tbsp milk
For the filling
·
100g
butter, softened
·
140g
icing sugar, sifted
·
drop
vanilla extract (optional)
· half
a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
·
icing
sugar, to decorate
INSTRUCTIONS
1. Heat
oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with
non-stick baking paper.
2. In
a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g
self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have
a smooth, soft batter.
3.
Divide
the mixture between the tins, smooth the surface with a spatula or the back of
a spoon.
4. Bake
for about 20 mins until golden and the cake springs back when pressed.
5.
Turn
onto a cooling rack and leave to cool completely.
6. To
make the filling, beat the 100g softened butter until smooth and creamy, then
gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if
you’re using it).
7.
Spread
the buttercream over the bottom of one of the sponges. Top it with 170g strawberry
jam and sandwich the second sponge on top.
8.
Dust
with a little icing sugar before serving. Keep in an airtight container and eat
within 2 days.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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